Operational Excellence

Serve up operational excellence in hospitality by empowering staff, leveraging culinary resource planning, and partnering locally to keep thoughtfully sourced food out of landfills.

From Farm to Fork and Beyond, Your Involvement is Critical

Operational Guides & Best Practices

16-Week Champion’s Guide

Fighting Food Waste: A Checklist

Food Waste Audit Guide

Produce Yield Ranking Tool

Learn Through Expert Training

Watch the Training Videos
Visit Fighting Food Waste in Hotels to access the full video series and learn actionable strategies.

Explore Practical Resources
Check out the Get Started Toolkit for step-by-step guides, templates, and best practices to implement food waste prevention across your operations.

Track Progress & Access Materials
Access the full course on our Lobster Ink Training page—including the course manual, facilitation guide, and tools to monitor your team’s progress.

Printables, Tools & Trackers For Your Property

Back of House Posters

3 posters to help train your staff to cut waste.
These posters will serve as daily reminders for your staff on the four pillars of the food waste management journey.
Display these posters in back-of-house areas to reinforce the mission and use the additional training guides below to start conversations and answer questions.

Food Waste Awareness Huddle Cards

In hospitality and food service, staff huddles play a crucial role in running a smooth ship.
Recent studies show that ~74% of employees find their jobs more fulfilling when they can make a positive impact on environmental and social environmental issues.
These cards offer bite-sized talking points and activity ideas. Use them to define your food philosophy, explore upskilling, set goals, and more!
To get started on using the huddle cards:
– Work with leadership to determine the top 3 topics to introduce.
– Select a timeframe to introduce selected topics.
*Please note that these resources are free to be adapted to your brand’s design guidelines.

Sample Buffet Menu

This food waste-reducing menu focuses on using edible parts of fruits and vegetables that are easily repurposed or donated, featuring ingredients hand-selected from our Produce Yield Ranking Tool.
Use this menu to inspire your next breakfast and lunch buffet. It can keep costs low and delight your guests while keeping food out of the landfill.

Featured Case Study

Terranea Resort

Terranea Resort has implemented an array of creative solutions and strategies to create a food waste prevention culture, including a trayless campaign, “trash duty” trainings, pre-shift green team visits, and a clean plate month challenge.

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Toolkit

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Case Studies

How to Use the Toolkit

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